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"I would like to find a stew that will give me heartburn immediately, instead of at three o'clock in the morning."--John Barrymore

New Year's Day Black-Eyed Pea Soup Recipe

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This recipe for New Year's Day Black-Eyed Pea Soup is from Cooking With The Cousins, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 c. dried black-eyed peas
cold water to cover peas

1 ham bone with "trimmings"
3 med. onions, chopped
2 bay leaves
1 1/2 tsp. salt
1 tsp. pepper
2 qts. water, more if needed
Directions:
Directions:

Wash the peas well in cold water several times, then place in a large, heavy stew pot and cover with water. Allow to soak overnight.

The next morning (start early - peas like to take their time), pour off the soaking water, add ham bone, 8 cups of water, onion and seasonings.

Put on the back of the stove and let simmer gently until peas are very tender, usually about 4 hours. Add more water if needed.

Remove and discard ham bone. If the water looks a bit scant, pour in 1 or 2 cups more. When the peas are good and tender remove about a cupful of the peas and mash well with some of the pea liquid. (This can be done in a blender of course.) Return mashed peas to pot, taste for seasoning and serve steaming hot over freshly cooked white rice.


It's a tradition that no true Southerner would let New Year's Day slip past without some version of black-eyed peas for luck, and what better way to use the ham bone from the Christmas buffet, than to make it into a hearty soup? This recipe is from the "Jimmy Carter Family Cookbook."

 

 

 

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